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Mackerel, Watercress and Mustard Fishcakes
Ingredients
  • 500g floury potatoes
  • Large knob of unsalted butter
  • 75ml whole milk
  • 4 spring onions, trimmed
  • 50g watercress
  • 2 tsp English mustard
  • 200g peppered mackerel fillets, skin removed
  • 2 lemons
  • 60g plain flour
  • 1 medium free-range egg, beaten
  • 80g panko breadcrumbs
  • Vegetable oil to fry
  • Bitter leaf salad to serve
Steps
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